1½ C. cooked macaroni
1 stick butter or margarine
1 C. Velveeta cheese
1 can cream-style corn
1 can whole-kernel corn with liquid
Mix ingredients and place in a casserole dish. Bake 45 minutes to one hour at 350o.
This would also work in the crockpot.
You can double it or triple the recipe. You could add a small can of diced green chilies stirred in.
Good Morning, Welcome to Freezer Food Friday!
Today I have found a recipe that is the base for three more recipe…
Post a recipe on your blog and link it below using Mr Linky, make sure you visit other blogs and leave a comment for me and those who post recipes….
Whole roasted tomatoes
Recipe makes enough for all the tomato dishes that follow.
Makes 10 cups
1. Preheat oven to 450 degrees. Divide 8 pounds plum tomatoes (about 45) and 6 sprigs thyme between two shallow baking pans or rimmed baking sheets.
2. Toss with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper.
3. Bake until tomatoes burst, about 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.
Tip: Refrigerate tomatoes in airtight containers, up to 3 days, or freeze in 2-, 3- or 4-cup portions, up to 3 months.
Nutritional information per cup: 91 calories, 4 grams fat, 14 grams carbohydrates, 3 grams protein, 4 grams fiber and 40 percent of calories from fat.
Recipes: Roasted-tomato pasta with basil, Beef and tomato stew, Spiced tomato soup
Tomato Mac and Cheese
From Julie Kay
Serves 6 to 8.
3 cups elbow macaroni
1 onion, chopped
3 cups water
2 (10-oz.) cans Ro-tel tomatoes
2 tbls. butter, melted
2 cups grated Cheddar cheese, divided
1 cup seasoned croutons, crushed
1. Put pasta, onion, water and tomatoes into slow cooker.
2. Cook on Low 2 to 2 1/2 hours, checking macaroni for softness with fork.
3. Spray 8-inch round baking dish with cooking spray. Remove pasta and tomatoes into dish with slotted spoon and top with melted butter.
4. Fold in 1 cup of grated cheese and melted butter.
5. Top the mixture with the remaining cup of grated cheese and the crushed croutons. Put into preheated 375-degree oven for 10 minutes to brown. Serve.
Berry Good Wild Rice
1-1/2 c. wild rice, uncooked
2 14 oz. cans vegetable broth
4-1/2 oz. can sliced mushrooms, drained
4 green onions, sliced
1 T. butter, melted
1/2 t. salt
1/4 t. pepper
1/2 c. slivered almonds
1/3 c. sweetened dried cranberries
Mix first 7 ingredients in a 3-quart slow cooker. Cover and cook on low setting 5 hours or until rice is tender. Stir in almonds and cranberries. Cover and cook on low setting 15 more minutes. If all
From Gooseberry Patch’s Quick & Easy Family Favorites Cookbook
• ½ pound bulk Italian sausage
• 4 cups seasoned stuffing cubes
• 1 ½ cups crushed corn bread stuffing
• ½ cup chopped toasted chestnuts or pecans
• ½ cup minced fresh parsley
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups sliced baby Portobello mushrooms
• 1 5-ounce package sliced fresh shitake mushrooms
• 1 large onion, chopped
• 1 medium apple, peeled and chopped
• 1 celery rib, chopped
• 3 tablespoons butter
• 1 14-1/2-ounce can chicken broth
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place in a large bowl. Stir in the studding cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In the same skillet, sauté the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-quart cooker. Cover and cook on low for 3 hours, stirring once.
Yield: 9 servings.
10 large apples, peeled, cored and sliced, or cut into chunks
1/2 cup water
1/4 to 1/2 cup sugar
1 teaspoon cinnamon
Pinch of nutmeg (optional)
Stir ingredients together in a slow cooker. It should be about three-fourths full. Set on the low setting and cook for about 8 hours. Mash with a potato masher before serving for a smoother mixture, if you wish.
Enjoy on hot breakfast cereal, granola, pancakes and waffles in the morning, as a snack in the afternoon, or over vanilla ice cream for dessert after the evening meal.
Texas Zesty Black Eyed Peas
1 lb. cleaned and sorted dry black eye peas, cooked until tender
6 c. cold water
1 whole med. onion, diced
1 whole med. green bell pepper, diced
2 to 4 cloves garlic, finely diced
2 smoked ham hocks
3/4 tsp. black pepper (add to taste)
1 tablespoon salt to taste
1 lg. jalapeño pepper, diced, optional
Combine all ingredients in the crockpot. Cover and cook on low for 6 to
8 hours. One hour before done, remove bones and skins, scrape fat off
skin and put meat and fat back into pot. Cook the remaining hour and serve.